CN104664440A - Preparation method of flavor beef - Google Patents
Preparation method of flavor beef Download PDFInfo
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- CN104664440A CN104664440A CN201310634272.2A CN201310634272A CN104664440A CN 104664440 A CN104664440 A CN 104664440A CN 201310634272 A CN201310634272 A CN 201310634272A CN 104664440 A CN104664440 A CN 104664440A
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- beef
- boiling container
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- soup
- auxiliary material
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a preparation method of flavor beef. The method comprises the following steps: fetching fresh beef, and cleaning with a table salt aqueous solution for later use; mixing clean dried wolfberry, Chinese date, star anise, cassia, dried orange peel, green Chinese onion, Sichuan pepper, bay leaves and garlic according to the same weight parts to obtain accessories; putting the accessories into a cooking container, pouring an aqueous solution in which edible oil and water are mixed at a weight ratio of 1:100 into the bottom of the cooking container, covering the cooking container with a cover, and heating from the outer side of the bottom of the cooking container to obtain soup; soaking the beef in the soup; taking out the beef after 5-7 days of soaking; and performing vacuum packaging on a filling production line to obtain instant flavor beef food. In the beef prepared by the method, the nutritional value of beef is maintained well, and the beef absorbs a large quantity of nutrients from the soup and has a perfect healthcare effect.
Description
Technical field
The present invention relates to a kind of preparation method of local flavor beef, belong to food processing technology field.
Background technology
Beef contains rich in protein, and amino acid ratio of components pork needs closer to human body, can improve body resistance against diseases, to grow and Post operation, aftercare people to lose blood and suitable especially in repair tissue etc. supplementing.Severe winter eats beef, has warm stomach effect, is help in severe winter good merchantable brand.The traditional Chinese medical science is thought: beef has tonifying middle-Jiao and Qi, nourishes the function of taste, strong muscles and bones, the breath wind that reduces phlegm, the saliva that quenches the thirst.Be applicable to the sinking of qi of middle-jiao, body void of breathing hard, soreness of bones and muscles and anaemia prolonged illness and the yellow dizzy people in face eat.
Nowadays utility beef is mostly family's way, as the beef that boils in plain water, Spiced beef etc., taste and nutrition more single, also do not find a kind of preparation method of local flavor beef at present.
Summary of the invention
For deficiency of the prior art, the invention provides a kind of preparation method of local flavor beef.
Technical scheme of the present invention is as follows:
A preparation method for local flavor beef, is characterized in that, comprises following processing step:
(1) prepare major ingredient: get fresh beef, rinse well rear for subsequent use with the common salt aqueous solution that concentration is 3-10%;
(2) auxiliary material is prepared: clean dry product matrimony vine, date, anise, cassia bark, dried orange peel, shallot, Chinese prickly ash, spiceleaf and garlic are made auxiliary material by after the mixing of identical weight part;
(3) processed finished products: auxiliary material obtained in beef obtained for step (1) and step (2) is put into boiling container, the aqueous solution that edible oil and water mix by the weight of 1:100 is poured again into bottom boiling container, build boiling container lid, heat in boiling container bottom outside, after making temperature in boiling container be raised to 80-100 DEG C, after continuously cooking 10-20 minute, be incubated 10 minutes;
(4) packed products: the beef taken out after soaking in step (3) drains soup, carrying out vacuum packaging with being placed on filling production lines after tinfoil paper paper bag parcel, making instant local flavor beef food.
According to the present invention, preferably, described beef is that ox beef is carried out in summer Lip river.
According to the present invention, preferably, the material of described boiling container is porcelain or stainless steel.
Beneficial effect of the present invention is:
The present invention is compared with the method for traditional making beef, not only maintain the nutritive value of beef well, and beef absorbs a large amount of nutrients in soup stock, there is good health-care effect, its preparation method is simple, and preparation cost is low, and products taste is good, nutritious, useful to health.
Detailed description of the invention
Below by specific embodiment, the present invention is further elaborated.
Embodiment 1:
A preparation method for local flavor beef, is characterized in that, comprises following processing step:
(1) major ingredient is prepared: get fresh summer Lip river and carry out ox beef 20kg, rinse well rear for subsequent use with the common salt aqueous solution that concentration is 10%;
(2) auxiliary material is prepared: clean dry product matrimony vine, date, anise, cassia bark, dried orange peel, shallot, Chinese prickly ash, spiceleaf and garlic are made auxiliary material 4kg by after the mixing of identical weight part;
(3) converted products: auxiliary material obtained in beef obtained for step (1) and step (2) is put into porcelain boiling container, the aqueous solution that edible oil and water mix by the weight of 1:100 is poured again into bottom boiling container, build boiling container lid, heat in boiling container bottom outside, after making temperature in boiling container be raised to 100 DEG C, continuously cooking was incubated 10 minutes after 20 minutes;
(5) packed products: the beef taken out after soaking in step (4) drains soup, carrying out vacuum packaging with being placed on filling production lines after tinfoil paper paper bag parcel, making instant local flavor beef food.
Embodiment 2:
A preparation method for local flavor beef, is characterized in that, comprises following processing step:
(1) major ingredient is prepared: get fresh summer Lip river and carry out ox beef 20kg, rinse well rear for subsequent use with the common salt aqueous solution that concentration is 3%;
(2) auxiliary material is prepared: clean dry product matrimony vine, date, anise, cassia bark, dried orange peel, shallot, Chinese prickly ash, spiceleaf and garlic are made auxiliary material 4kg by after the mixing of identical weight part;
(3) auxiliary material preliminary working: auxiliary material obtained in beef obtained for step (1) and step (2) is put into stainless steel boiling container, the aqueous solution that edible oil and water mix by the weight of 1:100 is poured again into bottom boiling container, build boiling container lid, heat in boiling container bottom outside, after making temperature in boiling container be raised to 80 DEG C, continuously cooking was incubated 10 minutes after 10 minutes;
(5) packed products: the beef taken out after soaking in step (4) drains soup, carrying out vacuum packaging with being placed on filling production lines after tinfoil paper paper bag parcel, making instant local flavor beef food.
Claims (3)
1. a preparation method for local flavor beef, is characterized in that, comprises following processing step:
(1) prepare major ingredient: get fresh beef, rinse well rear for subsequent use with the common salt aqueous solution that concentration is 3-10%;
(2) auxiliary material is prepared: clean dry product matrimony vine, date, anise, cassia bark, dried orange peel, shallot, Chinese prickly ash, spiceleaf and garlic are made auxiliary material by after the mixing of identical weight part;
(3) auxiliary material preliminary working: auxiliary material obtained in beef obtained for step (1) and step (2) is put into boiling container, the aqueous solution that edible oil and water mix by the weight of 1:100 is poured again into bottom boiling container, build boiling container lid, heat in boiling container bottom outside, after making temperature in boiling container be raised to 80-100 DEG C, after continuously cooking 10-20 minute, be incubated 10 minutes obtained soup stocks;
(4) packed products: the beef taken out after soaking in step (3) drains soup, carrying out vacuum packaging with being placed on filling production lines after tinfoil paper paper bag parcel, making instant local flavor beef food.
2. the preparation method of local flavor beef as claimed in claim 1 or 2, is characterized in that: described beef is that ox beef is carried out in summer Lip river.
3. the preparation method of local flavor beef as claimed in claim 1 or 2, is characterized in that: the material of described boiling container is porcelain or stainless steel.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310634272.2A CN104664440A (en) | 2013-11-30 | 2013-11-30 | Preparation method of flavor beef |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310634272.2A CN104664440A (en) | 2013-11-30 | 2013-11-30 | Preparation method of flavor beef |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104664440A true CN104664440A (en) | 2015-06-03 |
Family
ID=53300445
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310634272.2A Pending CN104664440A (en) | 2013-11-30 | 2013-11-30 | Preparation method of flavor beef |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104664440A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2023123562A1 (en) * | 2021-12-31 | 2023-07-06 | 安徽光正食品有限公司 | Mixing and processing apparatus for beef products |
-
2013
- 2013-11-30 CN CN201310634272.2A patent/CN104664440A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2023123562A1 (en) * | 2021-12-31 | 2023-07-06 | 安徽光正食品有限公司 | Mixing and processing apparatus for beef products |
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150603 |